THE SUNNESS

Name: THE SUNNESS
Address: 2465 E SUNRISE BLVD, FT LAUDERDALE, FL, 33304, US
Rating: 56.4

2465 E SUNRISE BLVD, FT LAUDERDALE, FL 33304

License #1625744

56.4 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 2 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE SUNNESS in FT LAUDERDALE currently holds an InspectFL Health Score of 56.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 37 total violations — 17 critical, 11 major, 9 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 25, 2026 shows 2 observation rows: 2 critical, 0 major, and 0 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE SUNNESS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over home made blue cheese dressing. The chicken was moved.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the cook line hose. Chef corrected

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill.
[08A-05-6] Cookline flip top - Raw chicken stored over ready-to-eat vegetables. Operator stored all items properly.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar(Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing.
[12A-02-4] Server handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and server washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- steam table - Demi glaze (109F - Hot Holding). Per operator holding 45 minutes. Operator moved to burner to reheat.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cookline.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Operator replaced.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing fresh chicken and cooked beef.